Balsamic Roasted Butternut Squash And Sweet Potatoes With Greens Food

BALSAMIC ROASTED BUTTERNUT SQUASH AND SWEET POTATOES WITH GREENS

Balsamic Roasted Butternut Squash and Sweet Potatoes with Greens image

Provided by Bruce Bradley

Time 1h

Number Of Ingredients 12

Ingredients

6 cups sweet potatoes (cubed (about 4 medium potatoes))
6 cups butternut squash (cubed (about 2 1/2 pounds of squash))
1/4 cup extra virgin olive or avocado oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup or honey
1 tablespoon fresh rosemary
1 teaspoon sea salt
pepper to taste
6-8 cups arugula or other greens like spinach
1/4 cup olive oil
2 tablespoons balsamic vinegar
roasted pumpkins seeds (pine nuts, or nuts/seeds of your choice)

Steps:

Preheat oven to 400 degrees F.
Toss sweet potato and butternut squash cubes with oil, rosemary, maple syrup, vinegar, salt, and pepper. Spread out vegetables into a single layer on 2 rimmed baking sheets. Roast for about 45 minutes or until golden brown and tender, turning vegetables every 10-15 minutes.
Remove from the oven and let cool for 2-3 minutes. Toss vegetables with greens and drizzle with some additional olive oil and balsamic vinegar dressing to taste. Garnish with optional nuts/seeds. Serve and enjoy!

BALSAMIC GLAZED BUTTERNUT SQUASH

Balsamic Glazed Butternut Squash image

Provided by Sandra Lee

Categories side-dish

Time 38m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 (20-ounce) package peeled cubed butternut squash
2 tablespoons honey
1/4 cup balsamic vinegar
1 tablespoon lemon pepper seasoning
3 tablespoons olive oil

Steps:

Preheat oven to 400 degrees F.
In a large bowl combine all ingredients and mix to coat the squash.
Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

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